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Pumpkin Cheese Ball

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October is National Pumpkin month, but we think such a beautiful fruit should get more than just one month of notoriety. So smile, say cheese, and make your own yummy appetizer for any holiday get-together.

Pumpkin Cheese Ball

  • 2-packages cream cheese, 8-oz. each
  • 4 oz. crumbled feta or blue cheese
  • 4 oz. shredded sharp cheddar or pepper jack cheese
  • 2 tsp. Worcestershire sauce
  • 1 tsp. prepared mustard
  • ½ tsp. onion powder
  • Paprika
  • Stem of a green bell pepper

Place all the cheese in a large bowl and let soften to room temperature.

When cheese is soft, add Worcestershire, mustard, and onion powder. Blend with electric mixer or food processor on low speed. Scrape bowl and beat blended mixture on medium speed 1 or 2 minutes more until well mixed (do not over-beat).

Turn the mix onto plastic wrap. Pull the wrap up and secure with a twist tie. Shape the wrapped mixture into a ball. Score the pumpkin “ribs” onto the cheese ball with your fingertip or a flat knife.

With the plastic in place, set the cheese ball in a bowl and refrigerate for 4 hours or overnight.

Before serving, sprinkle with paprika and add a bell pepper stem to top.

Keep refrigerated until the crowd arrives, then serve with assorted crackers.


HL Carpenter is a mother/daughter author duo who write family-friendly fiction from their studios in Carpenter Country, a magical place that, like their stories, is unreal but not untrue.

When they’re not writing, the Carpenters enjoy exploring the Land of What-If and practicing the fine art of Curiosity. Learn more about HL’s multi-genre books, enjoy gift reads, excerpts, and find out what’s happening in Carpenter Country on their website

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